Epic Pizza

For a pizza to be New York in style it has to be cooked with a stone-bottomed oven to get an extra-crisp base says co-owner of Epic Pizza Damien Thompson. And it needs to be folded when eaten.

Like its other two stores in Darlinghurst and Drummoyne, Epic Enmore proves its pizza dough for 24 hours. The sauce is made using whole peeled tomatoes, basil, salt and olive oil before its whisked – not blended.

The pizzas are available in three sizes: the standard 12-inch, 15-inch or the 22-inch. Or, do it New York-style and walk away with a single slice for $6.50. (Gluten-free bases and vegan cheese are also available.)

There are classic toppings, such as the Fat Tony (margherita), Ok USA (pepperoni) and Brooklyn Cheese (mozzarella, provolone, ricotta and parmesan). And creations Epic has invented, such as the Notorious PIG (barbeque sauce, bacon, pork sausages and jalapeno). The pizzas can be topped with extra chilli flakes and parmesan. There’s also the OMFG, a Nutella-loaded calzone with whipped cream.

Although this place is mainly for grab and go, there are a couple of seats (including some alfresco tables on King Street), where you can eat your slice with local brews from The Grifter and Young Henrys. The design has taken cues from famous New York pizzerias for the fit-out. There’s an italic neon “Epic” on the wall, and a New York subway sign out the front.